South African Recipes and Cookbooks

• The traditional cookery of indigenous Khoisan, Sotho- and Xhosa-speaking peoples.
  
  
• Settler cookery, introduced by Afrikaner and British settlers.
  
  
• Dishes influenced by Indian cuisine, brought to the country by immigrants from the Indian subcontinent.
  
  
• Cape Malay dishes, which were brought to South Africa by immigrants from the Dutch East Indies (present day Indonesia) and Malaya (present day Malaysia).
  
  
• Dishes influenced by Portuguese cuisine - the neighboring countries of Angola and Mozambique, are both former Portuguese colonies.

• Mielie-meal - Stamped or ground maize, often eaten in the form of a porridge, but also made into many other types of dishes, including beer.
  
  
• Amasi (Afrikaans: Maas) also known as "inkomazi" - A popular indigenous dish, amasi is fermented cow's milk similar to yogurt or cottage cheese. It may be drunk or eaten with mielie meal (maize flour) porridge.
  
  
• Isidudu - Pumpkin pap with curried cabbage and liver. Milk or amasi (soured milk) may be added, and if pumpkin is not available, potatoes can be substituted.
  
  
• Mealie bread - A sweetened bread baked with sweetcorn.
  
  
• Potjiekos - A stew containing meat, vegetables, rice or potatoes, with water or wine added. Some recipes include the addition of pasta of fruit.
  
  
• Tomato bredie (Afrikaans: Tamatiebredie) - A stew made from mutton and tomatoes. A variety of seasonings and flavorings are used including cardamom, chillies, cinnamon, cloves and ginger.
  
  
• Frikkadel - Meatballs with bread, eggs, onions and spices.
  
  
• Hoenderpastei - Chicken pie.
  
  
• Gesmoorde vis - Salted cod with tomatoes and potatoes, and sometimes served with apricot jam.
  
  
• Biltong - Salty, dried, meat (beef, game or even ostrich), similar to jerky but made from thicker strips of meat.
  
  
• Vetkoek - Dough, filled with ground (minced) meat or syrup and honey, and then deep-fried.
  
  
• Waterblommetjiebredie - Meat stewed with Cape Pondweed flowers.
  
  
• Malva Pudding - A apricot-flavored sponge-like dessert.
  
  
• Melktert - Melktert is Afrikaans for "milk tart". This dessert consists of a pastry crust containing a creamy filling made from milk, flour, sugar and eggs. some recipes call for the filling to be cooked separately from the pastry and the two combined at the end, whereas in others, the whole thing is cooked together. Melktert is often flavored by sprinkling cinnamon on the surface.
  
  
• Sosatie - Sosatie is a traditional Cape Malay dish, but popular with all of South Africa's communities. Mutton is marinated with onions, chillies, garlic, curry leaves and tamarind sauce, then placed on skewers, and either grilled or pan-fried.
  
  
• Bobotie - This is another Cape Malay dish. It resembles a meatloaf with raisins, but with a baked egg on the top. Various accompaniments are eaten with bobotie, and these may include banana slices coconut, sambals and yellow rice, as well as chutney.
  
  
• Samosa - Stuffed pastries, originally from Indian cuisine.

• Recipes and Cookbooks

Betsie Rood's 101 Traditional South African Recipes By Betsie Rood Tafelberg Hardcover (49 pages)   Product Description: Betsie Rood is regarded as one of South Africa's best cooks and enjoys a reputation of being a warm and generous hostess. Apart from her talent for cooking and entertaining, she has also displayed a knack for writing cookery books. Her first cookery book, on vegetarian recipes, was a first in its field in Afrikaans. It was followed by four volumes in the series Geregte met Souse which is, in fact, an encyclopaedia of dishes with sauces. Her Maleierkookkuns, a book of recipes of Malay dishes, was another first in Afrikaans and a great success in English, under the title Malay Cooking. Now she has selected 101 traditional South African family favourites, treasured in scrap books that date back to the 1890s. As a young bride she inherited many traditional recipes from her mother and mother-in-law, and both her grandmothers were excellent cooks from whom she learnt much. Mrs Rood has metricated the recipes and made a few adjustments to the ingredients and methods to suit today's kitchen. Our forebears used sorrel where today we use vinegar or lemon juice. Parsley was seldom used in the traditional boerekos but Mrs Rood has added it, where suitable, for extra flavour. All recipes are described clearly and simply; step-by-step instructions are given so that even inexperienced cooks can be sure of success. This book has something for every taste from soup, seafood, meat and poultry to vegetables and desserts, and a wealth of recipes for biscuits, cakes, preserves, chutneys and jams. Biltong and milk tart, venison and mebos are uniquely South African additions. Betsie Rood's 101 Traditional South African Recipes is a compila- tion of proven South African recipes that fulfils a need which grew from the increasing popularity of our own culinary culture varied, interesting, tasty and above all, economic.

Recipes from the Hearth: At Home with South African Icons By Francois Ferreira Jacana Media Paperback (220 pages) List Price: $29.95 Lowest New Price: $19.77 Not yet published (As of 10:39 Pacific 4 Jul 2008 More Info) Click Here Product Description: From Archbishop Desmond Tutu's "Tutu Chicken" to Basetsana Kumalo's "Peri Peri Prawns," 36 of South Africa’s most beloved celebrities reveal their favorite recipes in this zesty cookbook, which was commissioned to raise funds for the nonprofit organization, Business Against Crime Western Cape.

Best South African Braai Recipes By Christa Kirstein C. Struik Publishers Paperback (96 pages) Lowest Used Price: $28.95 (As of 10:39 Pacific 4 Jul 2008 More Info) Click Here